Ground Turkey and Coconut Milk Chili

This hearty and healthy chili blends flavors of Thailand and Mexico with coconut milk, lime and chili powder.
By Danielle Marullo
Ground Turkey and Coconut Milk Chili

5.0 from 2 reviews
Ground Turkey and Coconut Milk Chili
 
Prep Time
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This hearty and healthy chili blends flavors of Thailand and Mexico with coconut milk, lime and chili powder.
Author:
Recipe Type: Main
Ingredients
  • ½ Package of Ground Lean Turkey Meat
  • 1 ½-2 Tablespoons Olive Oil
  • ½ Medium Vidalia Onion Chopped Fine
  • 2 Bay Leaves
  • 2 Cloves of Garlic Minced
  • 2 Cups of Chicken Stock
  • ½ a Green Bell Pepper Diced Finely
  • 1 Cup Red Kidney Beans (Canned) (Make sure you drain them)
  • 2 Cups Chickpeas (Canned) (Make sure you drain them)
  • 2 Cups Coconut Milk (Canned)
  • 1 Teaspoon Mexican Chili Powder
  • ½ Teaspoon White Pepper
  • Salt to Taste
  • ½ Lime
  • 1-2 Teaspoons Chopped Fresh Parsley (or Cilantro)
  • Garnish- Mexican Shredded Cheese and Sour Cream (or plain Greek yogurt)
Instructions
  1. In a large saucepan, sauté the onion, garlic, bell pepper and bay leaves. Once the onion is translucent and soft add the turkey meat.
  2. Using a wooden spoon break up the turkey meat in the pot and allow it to cook through and brown slightly.
  3. Add the chicken stock, coconut milk, kidney beans, chickpeas, chili powder, white pepper and the juice of half a lime.
  4. Allow the soup to simmer and all the flavors to come together. Cook on medium low heat until the chili thickens to your desired texture. Stir in the fresh parsley.
  5. Ladle into serving bowls and sprinkle a generous amount of Mexican shredded cheese on top. Dollop with sour cream, squeeze a little fresh lime over the top and enjoy!!

Danielle Marullo

Danielle Marullo is a graduate of Penn State University’s School of Hospitality Management and is currently a Food and Beverage Manager in New York’s famous Waldorf Astoria Hotel. In the past, Danielle has assisted Chef Bobby Flay at the Food Network Food and Wine Festival in New York and, most recently, appeared on Anderson Cooper Live! where she was the winner the “Chopped Challenge” moderated by Food Network’s Ted Allen, based on the popular “Chopped!” television show. 'Got Room for More' is not only a statement, it's a driving force. It spans beyond hunger and appetite, it feeds our yearning for more knowledge about food. Using the hashtag #GotRoomForMore will build and foster a community of other foodies just like us.

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2 Comments
  1. Recipe turned out well… Added more ground turkey, a few more spices… and a little less liquid. Great with cornbread and/or tortilla chips, slices of avocado and sour cream. Will definitely make it again.

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